Garlic Herb Roasted Beef Tenderloin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Beef Tenderloin

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Beef Tenderloin

Tender beef tenderloin roasted with a fragrant garlic-herb rub, served alongside crisp-tender asparagus and golden baby potatoes for a satisfying meal.

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NUTRITION

504kcal
Protein
56.9g
Fat
22.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

6 oz beef tenderloin roast

1 tsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup baby potatoes

1 cup asparagus spears

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a large baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the minced garlic, chopped rosemary, thyme, sea salt, black pepper, and half of the olive oil to create a paste.

  • 3

    Rub the garlic-herb mixture evenly over all sides of the beef tenderloin roast.

  • 4

    Place the halved baby potatoes on one side of the baking sheet, drizzle with the remaining olive oil and a pinch of salt, and roast for 10 minutes.

  • 5

    Move the potatoes to the edges of the pan, place the beef tenderloin in the center, and roast for an additional 10 minutes.

  • 6

    Add the trimmed asparagus spears to the remaining space on the pan and continue roasting for 10-12 minutes until the beef reaches an internal temperature of 135°F for medium-rare.

  • 7

    Remove the pan from the oven and let the beef rest on a cutting board for at least 5-10 minutes to ensure it stays juicy before slicing and serving with the roasted vegetables.

Garlic Herb Roasted Beef Tenderloin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Beef Tenderloin

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Beef Tenderloin

Tender beef tenderloin roasted with a fragrant garlic-herb rub, served alongside crisp-tender asparagus and golden baby potatoes for a satisfying meal.

NUTRITION

504kcal
Protein
56.9g
Fat
22.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

6 oz beef tenderloin roast

1 tsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup baby potatoes

1 cup asparagus spears

PREPARATION

  • 1

    Preheat your oven to 425°F and line a large baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the minced garlic, chopped rosemary, thyme, sea salt, black pepper, and half of the olive oil to create a paste.

  • 3

    Rub the garlic-herb mixture evenly over all sides of the beef tenderloin roast.

  • 4

    Place the halved baby potatoes on one side of the baking sheet, drizzle with the remaining olive oil and a pinch of salt, and roast for 10 minutes.

  • 5

    Move the potatoes to the edges of the pan, place the beef tenderloin in the center, and roast for an additional 10 minutes.

  • 6

    Add the trimmed asparagus spears to the remaining space on the pan and continue roasting for 10-12 minutes until the beef reaches an internal temperature of 135°F for medium-rare.

  • 7

    Remove the pan from the oven and let the beef rest on a cutting board for at least 5-10 minutes to ensure it stays juicy before slicing and serving with the roasted vegetables.